Collards Casserole

Collards Casserole

Lisa S 4

"While looking to incorporate collard greens into my diet, I decided to try a cross between basic sautéed collards and a green bean casserole. The results were super tasty, remained fairly healthy and are a recipe I'll use to fit a lot more leafy greens into my diet."
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50 m 2 servings yields approximately 2 1-cup servings
Serving size has been adjusted!

Original recipe yields 2 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350°
  2. In a small sauce pan, melt 1 1/2 Tbsp butter. Slowly add in flour, while stirring, until it forms a thick paste. Whisk milk into the paste until smooth, with a gravy-consistency. Stir in 1/2 tsp pepper and set aside.
  3. In a large sauté pan, sauté the onions, garlic, red pepper and black pepper in 1 Tbsp of butter with 1 Tbsp of olive oil on medium high heat.
  4. Once the onions have caramelized, mix collard greens into the pan, in batches if necessary, until they wilt slightly and all fit in the skillet.
  5. Add the balsamic vinegar and continue cooking on medium-low heat for 5-10 minutes, until the collards are bright green and tender, stirring occasionally to avoid burning.
  6. Add the flour/butter/milk mixture to the greens, just enough to coat.
  7. Transfer cooked greens to a small baking dish. The dish should be small enough so that the greens are about 1 to 1 1/2 inches deep.
  8. Cover the greens with the French fried onions and press into the dish.
  9. Bake at 350° for 20-30 minutes, allowing the fried onions to brown just a little.
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